Creamy Vegan Sweet Potato Casserole Recipe for Holidays

This delicious homemade vegan sweet potato casserole is perfect for Thanksgiving and other holiday meals.

The best vegan sweet potato casserole

Both vegans and non-vegans enjoy this plant-based take on a Thanksgiving classic. I’m regularly asked for this recipe whenever I serve it.

The casserole uses simple, wholesome ingredients and one key baking trick that elevates the flavor.

Whether you follow a vegan or vegetarian diet, or simply want to serve a dairy-free, gluten-free option at your holiday table, this recipe is worth trying.

Also try this Crustless Pumpkin Pie

Tips for a better sweet potato casserole

Many traditional recipes call for steaming sweet potatoes and adding large amounts of butter and sugar. Some even use up to a full cup of sugar before adding a sugary streusel or marshmallow topping.

I prefer to let the sweet potatoes shine. Overloading a dish with fat and sugar can mask the vegetable’s natural flavor, producing a generic-tasting result. When you highlight the sweet potato itself, you get richer, more distinctive flavor.

The key trick: do not steam the sweet potatoes. Instead, bake them at high heat so their natural sugars caramelize, creating a deep, candied flavor without excessive added sugar.

Leftover sweet potatoes? Make Sweet Potato Salad

Step-by-step Thanksgiving recipe video

Watch the vegan sweet potato casserole video above

Healthy sweet potato casserole

This lighter version of sweet potato casserole makes a great plant-based side for Thanksgiving, Friendsgiving, or any festive meal. I served it at a vegan brunch recently and the casserole returned empty.

It pairs well with other vegan dishes like mac and cheese, roasted Brussels sprouts, cauliflower sides, applesauce muffins, baked nut loaf with mushroom gravy, or vegan pecan pie.

It’s a crowd-pleaser that doesn’t leave anyone missing the traditional meat-centered dishes.

The ingredients

You’ll need sweet potatoes, nondairy milk, salt, a sweetener, warm spices, and your preferred topping.

Sweet potato: White, purple, or orange varieties work well. Choose thinner sweet potatoes when possible for even baking.

Milk: Any dairy-free milk will do. Coconut milk adds extra creaminess; oat, soy, almond, or cashew milk are good alternatives.

Spices: Ground cinnamon and ginger give classic holiday flavor. Add a pinch of nutmeg or a teaspoon of orange zest if you like. A little salt balances the sweetness.

Sweetener: Maple syrup, agave, granulated sugar, or coconut sugar are all fine. For a lower-sugar option, consider erythritol or xylitol. Avoid honey if you need the recipe to remain vegan.

Optional richness: Stir in 2–3 tablespoons of plant-based butter, almond butter, tahini, or coconut oil for a richer texture.

Vegan sweet potato casserole toppings

Traditional toppings include mini marshmallows or a crunchy cinnamon-pecan streusel. For a vegan version, try shredded coconut with pineapple, oatmeal granola, or almond and walnut pralines.

You can also use the buttery crumble from a vegan coffee cake recipe. For marshmallow lovers, several brands sell vegan marshmallows without gelatin.

Do vegan marshmallows melt?

Because plant-based marshmallows don’t contain gelatin, they don’t melt the same way traditional marshmallows do. That doesn’t reduce the enjoyment—pile them on for a fluffy topping, or combine marshmallows with vegan marshmallow fluff for a smoother finish.

Some store-bought marshmallow-flavored spoonable toppings are accidentally vegan, and you can also make your own vegan marshmallow fluff at home.

How to make vegan sweet potato casserole

Gather your ingredients and read the steps through before starting. You can save time by baking the sweet potatoes the day before or even preparing and freezing mashed sweet potato ahead of time.

Once the potatoes are cooked and soft, remove the skins and measure 3 1/2 packed cups of mashed sweet potato into a large bowl. Mash thoroughly, then stir in 2/3 cup nondairy milk, 2 tablespoons sweetener, 3/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 2–3 tablespoons almond butter or another optional fat if desired. Add a pinch of nutmeg if you like.

Preheat the oven to 350°F (175°C). Grease an 8-inch baking pan and spread the sweet potato mixture evenly in the pan. Bake on the center rack for 15 minutes.

Carefully remove the pan, add your chosen topping—about 2 cups vegan marshmallows or a crumble—and return the casserole to the oven for another 15 minutes, until hot, bubbly, and lightly caramelized.

Serve hot. Leftovers can be refrigerated for three to four days or frozen in an airtight container; thaw overnight and reheat in a warm oven or microwave.

Serving suggestions

This casserole pairs beautifully with classic Thanksgiving sides: cranberry sauce, vegan cornbread, green bean casserole or steamed greens, vegan stuffing, sautéed mushrooms, and mashed potatoes.

Its balance of sweet and savory flavors also makes it suitable as a dessert or a breakfast the next morning. It’s equally welcome at Christmas dinners and holiday potlucks.

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